Feeding sprouted wheat to cattle
What you need to know
By Jerry Bertoldo

The beginning of wheat harvest gave us an upbeat prediction of yield and quality. The incessant wet weather that followed led to a delay in combining and widespread sprouting.

Sprouted grains are rejected in the milling, brewing and other food industries. This orphaned wheat goes on the livestock feed markets at a discounted price where it makes an attractive substitute for corn.

Judging quality

Sprouted wheat generally does not have any less nutritional value to ruminants than normal grain. Test weight is a better indicator of feed value, with 50 pounds per bushel regarded as a good breakpoint.

Molds and mycotoxins are always a concern when field dry-down is difficult and moisture levels stay higher than target. Sprouted grains do not necessarily present a mold problem, but attention to storage dry matter after combining is critical.

Wheat can be placed in storage with a moisture as high as 18% if bin aeration is used. Sprouted wheat generally tests 1 to 1.5 % lower in moisture than what it actually is. Whatever storage entry levels are, moisture should be at 14% or less for long good stability.

Feeding guidelines

Wheat has higher energy and protein content than corn. The most significant difference lies in the nature of the kernel starch. Wheat starch is more readily available to rumen microbes for fermentation. The rapid rate of acid production can lead to rumen acidosis, digestive upsets, poor fat test and laminitis. For these reasons wheat should be added to a diet gradually over two weeks, the time necessary for rumen microbes to adjust.

Nutritionists usually limit wheat inclusion in dairy rations to 4 pounds or so per day. TMR feeding is recommended over component delivery of feedstuffs. Since wheat is a dense feed, attention to TMR dry matters is important. A wetter ration with a dry matter in the mid-40s will help with settling and sorting of wheat in the diet. Addition of buffers and Rumensin in the ration will reduce the risk of acidosis.

Wheat should be processed – coarse ground, cracked or rolled – prior to feeding. Avoid fine grinding. This may go contrary to protecting against the higher starch availability and fermentation rate. Without processing, however the digestibility of whole wheat will drop 10-20%.

Making the decision

If you’re thinking of incorporating sprouted in your ration, you must weigh the economic advantages of the decision against quality concerns, particularly mycotoxins. Make sure you know your source and the dry matter. Sprouted wheat is trickier to feed, and you don’t want to sacrifice cow health and productivity. Talk to your nutritionist or give me a call if you have questions.

Jerry Bertoldo is the dairy specialist with the Northwest New York Dairy, Livestock and Field Crops team. Reach him at 585-343-3040, ext. 133. Email: grb23@cornell.edu
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